Veggie Pizza No Crust Food

ULTIMATE VEGGIE PIZZA

Steps:

• Preheat the oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you're using a baking stone or baking steel, place it on the upper rack. Prepare dough through step 5.
• Spread pizza sauce evenly over the two pizzas, leaving about 1 inch bare around the edges. Evenly distribute the spinach on top of the sauce, followed by the cheese (use all three cups if you want a cheesy pizza as shown here).
• Top the pizzas with artichoke, bell pepper, red onion, tomatoes, olives and almonds (if using).
• Bake pizzas individually on the top rack until the crust is golden and the cheese is golden and bubbly, about 10 to 12 minutes (or significantly less, if you're using a baking stone/steel-keep an eye on it).
• Transfer pizzas to a cutting board and sprinkle with with fresh basil, red pepper flakes and Parmesan, if using. Slice and serve! Leftover pizza keeps well in the refrigerator for 4 days, or for several months in the freezer.

VEGGIE PIZZA "NO CRUST!!!"

Steps:

• Place the mushroom cap upside down on a cookie sheet. Spread the marinara sauce over the mushroom, and top with the remaining ingredients - just like a normal pizza.
• Bake in the oven at 350°F until the cheese melts and the 'pizza' is warmed through.

BIZARRE BISQUICK VEGGIE PIZZA (WITHOUT SAUCE TO WORRY ABOUT!)

Steps:

• Mix together Bisquick, milk and water in a bowl and whisk until a smooth batter of pourable consistency is formed.
• Ensure that the batter isn't too thin; you need a substantial base to hold all those veggies!
• Preheat oven to 250 degrees Celcius (480 degrees Fahrenheit) using the top heating element only.
• Instructions for ovens without this facility with follow.
• Spray a baking sheet with cooking spray; set aside.
• Heat a non-stick skillet (or spray a regular skillet with cooking spray) on a medium-high flame until hot.
• Pour the Bisquick batter onto the skillet quickly, such that you get a 6-inch diameter circle or thereabouts.
• My"crusts" are usually pretty darn weird-shaped!
• Immediately sprinkle oregano, paprika and parmesan cheese over the top of the"crust".
• Cook only on one side for a minute or two, or until the bottom of the pancake is well browned (This is IF your oven has the facility of heating only the top element).
• If your oven is old-fashioned and it heats from all sides, cook the crust until it just starts to brown.
• Now remove the crust from the skillet and place it carefully (same side up, DON'T FLIP) on the baking sheet sprayed with cooking spray.
• Carefully place the tomato slices over the crust covering as much of it as you can.
• Now top with onion and bell pepper slices, and corn kernels.
• Sprinkle with black pepper.
• Bake in the preheated oven with only the top heating element switched on, even now, if you have that facility, for 15 minutes.
• Even in a regular oven, with all heating elements switched on, bake for 15 minutes (you adjusted the time during the crust-making, see!).
• Remove from the baking sheet onto your serving plate gently.
• Attempt to slice it, give up, grab a large spoon and dig in!
• Relish the satisfaction and thank the parmesan cheese.
• enjoy!

NO BAKE VEGGIE PIZZA

Steps:

• Pre-heat oven to 400*F
• Crust:.
• In med. bowl mix water and yeast.
• Stir until yeast dissolves and let stand for five minute
• Add oil, salt, seasoning, and flour in that order and mix.
• Let stand five more minute and turn onto floured board.
• Knead six or seven times and put on oiled pan.
• Bake for about 20 minute or until golden brown.
• Optional (use pre-made crust or refrigerated crust, won't be as good but simpler).
• Sauce:.
• In small bowl put softened cream cheese and other ingredients and mix until almost smooth and set aside.
• Toppings:.
• Chop all veggies really (and I mean REALLY) small fine pieces. I would make them all about 1/4 inches.
• When the crust cools
• Spread sauce over crust.
• Top with any desired veggies. To follow above recipe, I do the broccoli then carrots then red peppers and top with the spinach but experiment with your families favorites.

FRESH VEGGIE PIZZA

Steps:

• Unroll crescent roll dough into one long rectangle. Press onto the bottom of a 13-in. x 9-in. baking pan coated with cooking spray; seal seams and perforations. , Bake at 375° for 11-13 minutes or until golden brown. Cool completely., In a large bowl, beat the cream cheese, salad dressing mix and milk until smooth. Spread over crust. Sprinkle with vegetables. Cover and refrigerate for at least 1 hour before serving. Cut into 16 pieces.

VEGGIE PIZZA

Steps:

• Preheat oven to 350 degrees.
• Spread the cresent rolls out on cookie sheets to make large rectangles.
• cook for 10 minutes or until golden brown and then cool.
• Mix the cream cheese, sour cream, dressing mix, and Miricle Whip together.
• Spread on top of the cooled cresent rolls.
• Chop your veggies (I like to use the food proccesor).
• Spread your veggies on top of the mixture on the cresent rolls.
• Sprinkle the Cheddar Cheese on the top.
• With sharp knife cut in half and enjoy.